Sheet pan chicken (or fish) & veggies

The stand is stocked, and Goods is open, but it’s a recipe kind of Wednesday evening blog. We made this the other night for dinner and it was fantastic. A one pan, delicious, healthy dinner ready in 30 minutes with easy cleanup. I served it with oven baked bread, the not so healthy addition to the meal. The best thing is we have the fresh vegetables and herbs in the farm stand. I added some chopped parsley and cilantro to our dish, but you can add rosemary, dill or any other herb you like. This recipe serves 2-4 depending on your preferred serving size . For a larger family you will need to adjust accordingly.

2 chicken breasts (or fish filets) – sliced crosswise
6 tablespoons olive oil
spices/herbs of your choice
2 yellow squash – sliced
2 zucchini – sliced
3 carrots – sliced
4 white mushrooms – sliced or chunked
2 Vidalia onions – sliced or chunked
3 cloves garlic – minced

Preheat oven to 400. Place all ingredients in a large bowl and toss to coat. Cover a large sheet pan with aluminum foil (make sure your pan has sides to catch the juices from cooking). Spread meat and vegetables in a single layer on pan. You can add salt & pepper or extra spices/herbs on top if you desire. Bake for 30 minutes or until the meat is done and the veggies are soft. Enjoy!
(Recipe courtesy of Make Food Simple)

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